Gluten-Free Fudgey Chocolate Cookies

Here’s my main beef about most baked goods that are gluten-free: because a lot of recipes call for rice flour, the end result tends to be on the dry side.

These are not made with any flour whatsoever, and they are insanely delicious. Fudgey, chocolatey, with a crisp shell, they remind me of a macaron more than anything else. Small wonder: the list of ingredients is almost identical to that of a macaron.

These are gluten-free cookies that will make you are missing nothing. Because you’re not.

Add the sugar, salt, almond flour, and cocoa into the bowl and mix well.

Add the egg whites and vanilla, and mix with a mixer (paddle attachment if you have it) for 3 minutes.

Line 2 cookie sheets with parchment paper. Drop by teaspoonfuls, leaving lots of space, about 6-8 per tray, depending on how big your cookie sheets are.

Preheat oven to 350. Turn the heat down to 320 as soon as you put the cookies in the oven. Place one cookie sheet on the upper rack, and the second on the lower rack, one on the right, and one on the left. Bake for 7 minutes, then switch the trays. Bake for an additional 7 minutes. They are done when the tops crack.

You could add chocolate chips to these, or white chocolate chips, dried cherries, pretty much anything that tickles your fancy and goes well with chocolate.

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Hi, I’m Bex!

I’m a Social Media, Food & Travel Blogger, a caffeine-fueled shenanigan-seeker. Mom to Michael, the world’s greatest teenager, and a food critic in training. When I’m not Instagramming my experiments in the kitchen, you’ll find me riding my bike on the Seawall, or taking photos. My cookbook, “Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba” is available in stores and online. Welcome to my culinary adventures!